Salmon Crudo

Last Updated on November 18, 2025 by Sneh

Salmon Crudo is the quintessential summer appetiser, a bright, fresh, raw-fish dish made with sashimi-grade salmon, pickled shallots and a citrus dressing bursting with orange and lemon. It takes 20 minutes to make and adds a wow factor to your gatherings and parties!

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🇮🇹 What is Crudo?

Crudo is Italian for “raw” and typically refers to a cold appetiser dish made from sashimi-grade, thin slices of raw fish or seafood dressed with citrus, olive oil, and seasonings. It is quick and easy to put together and has that wow factor for entertaining.

🍋 Why you’ll love this Salmon Crudo?

1. Takes only 20 minutes to prepare.
2. Made with everyday, easily accessible ingredients.
3. It is fresh, flavourful and a lovely palate cleanser at the start of a meal.
4. Looks elevated and beautiful, perfect for dinner parties and entertaining.

🐟 Ingredients

Salmon – Buy the freshest sashimi-grade, boneless salmon fillet from your fishmonger on the day of preparation and serving. Chill salmon fillet in the freezer for 40-60 minutes before prep, to ensure easy cutting and clean slices.

Citrus – A combination of lemon and orange makes for a wonderful citrus dressing that balances sour and sweet notes. You can use just lemon if you prefer.

French Shallots – These are the small pink shallots with a mild onion taste that are great pickled and added to salads. You can substitute with red onion.

Olive Oil – Use a cold-pressed olive oil with a deep green colour and robust taste.

Garlic, salt and pepper.

🔪 How to make Salmon Crudo?

1. Place sliced French shallots in a glass bowl.
2. Add vinegar, salt and pepper to pickle them until they are a deep pink colour, approximately 10 minutes. Rinse and drain.

3. Add lemon and orange zest, lemon juice, garlic and olive oil to a bowl.

4. Mix the marinade, strain through a sieve and set aside.

5. Season the marinade.

6. Using a sharp knife, cut the chilled slab of salmon into 1/2 cm-thick slices, wiping the blade between slices.

7. Assemble salmon slices on a shallow, rimmed serving plate.

8. Top with pickled shallot and capers. Drizzle dressing, garnish with dill and serve immediately.

🍽️Serving Suggestions

This Salmon Crudo is best served with plain crackers or a delicious Focaccia bread.

This dish cannot be prepped ahead or stored in the fridge or freezer. For health reasons, it must be prepped and consumed while it is still fresh.

❤️ More Crudo And Ceviche Recipes

Recipe

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Salmon Crudo

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This Salmon Crudo is a beautiful, easy and quick cold appetiser dish of raw sliced fish and a citrus dressing. Perfect for a hot summer’s day or an Italian-inspired al fresco lunch with friends.

 

Course Appetizer, Canape, Party, Quick, Seafood

Cuisine Christmas, Dairy Free, Gluten Free, Italian, Summer

Keyword cold dish, crudo, italian appetiser, raw dish, salmon crudo, sashimi

 

Total Time 20 minutes minutes

 

Servings 4

Calories 189kcal

Author Sneh

Ingredients

For the pickled shallots

• 1 French shallot thinly sliced
• 2 tablespoons white vinegar
• ¼ teaspoon flaky salt
• 1/8 teaspoon black pepper

For the crudo dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves minced
• ½ teaspoon flaky salt
• ¼ teaspoon black pepper
• Zest of 1 lemon
• Zest of 1/2 orange

For the crudo

• 250 g salmon fillet sashimi grade, boneless and skinless
• 1 tablespoon capers to serve
• 2 teaspoons fresh dill to serve

Instructions

• Place the salmon fillet in the freezer for 20 minutes to firm up.
• To make the pickled shallots, add French shallots, vinegar, salt and pepper to a bowl. Mix gently and setaside for 10 minutes. Rinse and drain.
• To make the crudo dressing, add olive oil, lemon juice, garlic, lemon and orange zest, salt and pepper to a small bowl and mix well. Allow to steep for 20 minutes to develop the flavours. Strain using a sieve and discard the solids.
• Remove salmon from the freezer and cut into 1/2cm thick slices using a sharp knife, wiping the blade between slices.
• Arrange salmon slices on a large serving plate. Top with shallots, capers and dill. Drizzle the crudo dressing evenly. Serve with thinly sliced baguette.

 

Notes

Crudo Dressing – This can be prepared up to a week in advance and stored in the fridge.

 

Salmon – Ensure that your salmon fillet is sashimi-grade, boneless, skinless and freshly sourced on the day of serving. Chill in the freezer for 40-60 minutes to ensure easy, clean slices.

 

French shallot – These are small, pink, and resemble an onion. They have a sweeter, milder taste and are great for instant pickling or adding raw to dishes. You can substitute with red onion.

 

Serving & Storage – The salmon crudo must be prepped and served fresh on the day. As this is a raw fish dish, freshness is of the utmost importance for health reasons.

Nutrition

Calories: 189kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 534mg | Potassium: 348mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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